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Kids far from gourmets in land of haute cuisine
One-third of schoolchildren in France - reputedly the land of the refined palate - are unable to identify a courgette or…
Taking a bite of the Big Apple
When New Zealand chef Matt Lambert opens his first restaurant in New York City next week, he will be giving diners a little…
Wendyl: Choc rice cakes great snack
I've been starting to feel like the food Grinch lately as my column has relentlessly pursued high-sugar foods.
Recipe: Mustard steak sandwich with caramelised cider onions
Makes 4 • 2 Tbsp olive oil, plus extra, for drizzling • 2 onions, sliced into thin wedges • 1 cup dry apple cider • 2…
Food & Wine
Recipe: Prosciutto-wrapped steak and mushroom sandwich
Makes 4 • ¼ cup olive oil • 1 clove garlic, crushed • 1 Tbsp rosemary leaves, chopped • Sea salt and…
Recipe: Steak and gruyere sandwich with kumara chips
Makes 4 • 2 tsp fennel seeds • 1 Tbsp sea salt flakes • ½ cup whole-egg mayonnaise • 1 Tbsp seeded mustard • 8 slices…
VIVA Wine: It's in the blood
Passion for winemaking runs strong in the Delegat family.
Loveblock party
Winemakers Kim and Erica Crawford open the doors of their elegant Auckland home to toast their new venture with distinguished…
Market morsels (+recipes)
Going with the hunter-gatherer spirit is easy to do on a Sunday morning. What you bring home is always…
Recipe: Tamarillo tart
Serves 6-8 Pastry • 200g plain flour • ¼ cup icing sugar • 100g cold butter, cut in cubes • 50g cream cheese • 1 egg…
Recipe: Warm wild mushroom and goat's cheese salad
Serves 4 • 2 Tbsp olive oil • 2 cloves garlic • 500g mushrooms • 3 sprigs thyme • 100g goat's cheese • ¼ cup toasted pinenuts •…
Recipe: Quinoa, cranberry, lemon and chicken
Serves 4 • 1 cup quinoa • ¼ cup lemon juice • 2 Tbsp oil • 1 onion, sliced • ½ Tbsp coriander • ½ Tbsp cumin • 1 tsp paprika •…
Recipe: That feijoa feeling
Feijoa lovers: the season for this oval beauty of a fruit is upon us and I swear it was sent to Earth to cheer us up before…
Restaurateur honoured for services to food industry
Food & Wine Archives
Restaurateur Fleur Sullivan says her New Year Honour is recognition for her philosophy of championing…
Recipes
To market, to market (+recipes)
Grant Allen gets back to basics by buying from the…
Recipes: Using raw turmeric
Gianni, Loraine, John and Michele run Stonecircle…
Recipes: Venison and blueberries
Cheviot Hills sells prime cuts at the market. Blueberries…
Recipes: Hazelnut brittle
Paul and Lee escaped the city and bought into a hazelnut…
Recipes
Recipes: Beetroot curd
Jonathan is one of those characters who typify farmers'…
Salt of the earth (+recipes)
One of the easiest ways to add a quick burst of flavour…
Recipe: Salmon with Asian greens
Serves 4 • 4 x 150g salmon fillets, skin removed •…
Recipe: Twice-cooked crispy chicken
Serves 4 • 1.5 litres chicken stock • 1/3 cup fish…
Life & Style
Welcome to the jungle
A playful blend of colour and pattern makes a Blenheim home an adventure for the eye.
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